The Organic & Non-GMO Report Newsletter

After 10 Years of Rapid Growth, What Does Organic Mean Today?

Organic food means many different things to many people. Some point to organic certification as the gold standard to reducing the environmental impacts of farming while ensuring that farmers make a living wage. Some see it as a healthier way to eat. Still others see it as elite, divisive, or watered-down. But one thing is […]

Breaking the cycle of chemicals and debt: organic farming in Cambodia

Keo Nov is a farmer in the Kandal Province of Cambodia. Together with his wife, he farms approximately 1,200 square meters of land, nearly a third of an acre. They have been managing their farm organically for about 5 years, growing over 20 kinds of vegetables which they eat and sell. Their four children now […]

Nanoparticles in food found to affect gut microbiota

Titanium dioxide nanoparticles E171 may impact human health

USDA has approved more than 20 gene-edited crops

New research from Testbiotech found that over 20 plants engineered with genome editing techniques are registered with non-regulated status, not requiring any additional assessment. The gene-edited plants include pennycress, potatoes, alfalfa, corn, rice, soybeans, tobacco, tomatoes and wheat. Some of the plants will be on the market very soon. The EU requires GMOs to undergo […]

Synthetic biology is changing what we eat. Here’s what you need to know.

Another innovation in food technology is giving scientists, consumers, and health advocates pause. Synthetic biology (synbio) is a form of genetic modification offering plant-based proteins to create foods and fibers that taste, look, and feel like meat products or natural fibers. Examples are “bleeding” veggie burgers and “spider silk” textiles. Concerns about the technology include: […]